This post may contain affiliate links. Please read our disclosure policy.
This cornbread chicken pot pie is the perfect comfort food! We’re talking a creamy filling loaded with shredded chicken, carrots, celery, and onions (all the things you love about a chicken pot pie), but it’s topped with homemade cheddar-jalapeño cornbread that’s baked until golden. It’s cozy, hearty, and the kind of dinner that makes you want to make it on a cold autumn or winter night.
Ingredients That Make This Cornbread Chicken Pot Pie So Good
You know I love a good comfort food recipe, and this one takes two classics and brings them together in the most delicious way.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Here’s what makes this chicken pot pie with cornbread topping so special:
- Shredded Chicken: This recipe uses cooked, shredded chicken, so it’s a great recipe to make when you have rotisserie chicken to use up. The chicken gets coated in the creamy sauce alongside the vegetables.
- Shamrock Farms Heavy Cream: This is what helps give the filling its rich, creamy texture. It brings everything together into a comforting sauce that works so well with that cornbread top!
- Carrots, Celery, and Onions: These classic pot pie vegetables add flavor and texture to the filling.
- Cornmeal and Flour: We’re making the cornbread topping from scratch, and these two ingredients create the base of the batter. No boxed mix needed!
- Cheddar Cheese: The cheddar adds a delicious savory flavor to the cornbread.
- Jalapeños: Diced jalapeños are mixed into the cornbread batter, with extra slices on top for a little kick. Of course, if you don’t like spice, you can skip them!
Tips for the Perfect Cornbread Chicken Pot Pie
This recipe is pretty straightforward, but here are a few tips to get you the perfect cornbread chicken pot pie.
Use the Right Baking Dish
One of the most important things is making sure your baking dish has enough room for both the creamy chicken filling and the cornbread topping.
For this recipe, you’ll want to use an 11 × 2.3-inch pie dish or a similar baking dish with a 2L (8-cup) capacity.
The filling and cornbread need enough space to bake together, so pay attention to the capacity of your dish, not just its diameter.
Don’t Skip Thickening the Filling
Nobody wants a watery chicken pot pie!
The filling is thickened on the stovetop before the cornbread batter is added. As the flour and liquid cook together, they create the sauce that coats the shredded chicken and vegetables.
This step is important because the filling should already have some body before it goes into the oven. The cornbread topping is there to bake over the filling, not to thicken the sauce underneath.
How to Know When the Cornbread Is Done
The last thing you want is a beautiful golden topping that’s still undercooked in the middle.
You’ll know your pot pie is ready when the cornbread is golden brown, and the creamy filling is bubbling around the edges. You can also insert a toothpick into the cornbread topping. If it comes out clean, that’s your sign that the topping is baked through.
The recipe calls for baking at 375°F for approximately 30–40 minutes, but make sure you’re checking those visual cues rather than relying on the timer alone.
Let It Rest Before Serving
I know, I know. Waiting when your kitchen smells this good is HARD! But trust me, you don’t want to skip the 8–10 minute resting time after removing your cornbread chicken pot pie from the oven.
Giving the dish that little bit of time before serving allows the bubbling filling to settle. Then you’re ready to scoop into that golden cornbread topping and enjoy all that creamy chicken goodness underneath.
What to Serve With Cornbread Chicken Pot Pie
Since this recipe already has a rich, creamy filling and a hearty cornbread topping, I love the idea of serving it with something fresh and crunchy on the side.
My fennel salad with lemon-dill vinaigrette is a great option. It’s made with crisp fennel, iceberg lettuce, and a bright, lemony dressing that offers a refreshing contrast to the warm, savory pot pie.
Questions About Cornbread Chicken Pot Pie
Nope! Unlike a traditional chicken pot pie that might have a pastry crust on the bottom, this version has a creamy chicken and vegetable filling with homemade cheddar-jalapeño cornbread baked right on top. It’s a fun twist on the classic that gives you a delicious combination of savory filling and fluffy cornbread in every serving.
This recipe is specifically made with a homemade cheddar-jalapeño cornbread batter, using cornmeal, flour, and other ingredients listed in the recipe card. I recommend following the homemade topping recipe as written because the ingredient quantities and baking instructions are designed for this version. A boxed cornbread mix may have different requirements, so it isn’t a direct substitution that’s been established for this recipe.
Save this recipe for later
Ingredients
For the pot pie filling
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 1 small onion, diced
- 3 celery sticks, diced, (about 1 heaping cup diced)
- 3 medium carrots, diced, (about 1 heaping cup diced)
- 2 large garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ¼ tsp ground turmeric
- 1 tsp kosher salt
- 1 tsp ground pepper
- 4 tbsp all purpose flour
- 2 cups water
- 2 cups Shamrock Farms Heavy Cream
- 1 tbsp dijon mustard
- 1 ½ tbsp chicken stock paste
- 1 tsp worcestershire sauce
- 4 cups cooked shredded chicken
For the cornbread topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ½ cup unsalted butter, melted and cooled slightly
- 2 tbsp liquid honey
- 1 large egg
- 1 cup whole milk (or half and half cream)
- 1 jalapeno, deseeded and diced
- ¾ cup grated cheddar cheese
For the topping
- 1 jalapeno, sliced into rounds
Equipment
- 11 x 2.3 inch pie dish (or something similar with 2L or 8cup capacity)
Instructions
Start CookingMake the pot pie filling –
- Preheat the oven to 375F. Grease a 11 x 2.3 inch pie dish (or something similar with 2L or 8cup capacity – a 12-inch cast iron pan could work too).
- To a high sided skillet or pot melt the butter with the olive oil over medium-high heat. When the butter is melted, turn to medium heat and add the diced onion, diced celery and diced carrots. Cook for 6-8 minutes, stirring occasionally, until softened and slightly browned.
- Add in the minced garlic, dried thyme, dried rosemary, ground turmeric, kosher salt and ground pepper and cook for 1-2 minutes, until fragrant.
- Add flour and stir to coat the vegetables, about 1 minute. Then, slowly pour in the water and heavy cream, whisking until fully combined. Add the dijon mustard, chicken stock paste and worcestershire sauce and whisk to combine.
- Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-8 minutes.
- Once the sauce has thickened, turn the heat off and stir in the shredded cooked chicken and set aside. If you are not using an oven-safe skillet, spoon the pot pie mixture into the prepared baking dish. Set aside while you prepare the cornbread topping.
Make the cornbread topping –
- In a large mixing bowl whisk together the cornmeal, all purpose flour, sugar, baking powder, baking soda and salt.
- In a separate bowl whisk together the melted butter and honey until combined. Then whisk in the egg, followed by the milk until fully combined.
- Add the wet ingredients to the dry ingredients and stir just until combined. Then, fold in the cheese and the diced jalapeno.
Bake the pot pie –
- Use an ice cream scoop to dollop the cornbread batter evenly to cover the pot pie filling.
- Place the slices of jalapeno all over the cornbread batter, spreading out evenly.
- Bake for 30-40 minutes, until the filling is bubbly around the edges, the cornbread topping is golden brown and when a toothpick is inserted into the cornbread topping it comes out clean.
- Let the pot pie sit for 8-10 minutes before serving.
Notes
- You can also use leftover turkey to make this!
- If you don’t have chicken stock paste, use chicken stock instead of water and add 1/2 tsp more salt.
- If you’re looking for something similar to try, our Phyllo-Topped Fish Pie 🐟🥧 is delicious too!
Related Recipes
Be the first to discuss this recipe.